Slow Roasted Root Vegetables With Lemon Mustard Glaze Food

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Steps:

• For the roasted vegetables: Preheat the oven to 400 degrees F.
• In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
• For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

SLOW ROASTED ROOT VEGETABLES WITH LEMON MUSTARD GLAZE

Steps:

• Vegetables use in any desired amounts: carrots, onions, celery, garlic, turnips, white potatoes, sweet potatoes, beets, fennel and parsnips. quarter the onions so they stay together. garlic should be peeled whole cloves.
• Not using clay pot:.
• Preheat oven to 300°F lightly spray a deep lasgne or roasting pan then place vegetables in pan and drizzle with oil and toss to coat.
• Cover pot and bake 3 hours or until vegetables are tender. Cover roasting pan with foil if using. Raise oven temp to 350F and sprinkle with balsamic vinegar. Roast for 20 minutes.
• Toss with 2 to 3 tbsp sunshine lemon mustard and place under broiler for several minutes. Check for vegetables to brown slightly and become crisp at edges. WATCH CAREFULLY ON THIS STEP.
• For Clay pot:.
• Preheat oven to 450°F Soak clay pot for at least 15 minutes. Vegetables should be in 2 inch chunks.
• If using clay pot omit oil and leave vegetables damp. Then sprinkle with the salt, rosemary and pepper. toss to coat.
• Cook for 45 minutes or until vegetables are tender. You can lower the heat and increase the time also. Do not raise temperature Remove from clay pot and place in other container for broiling step.
• Lemon mustard:.
• In med bowl combine mustard, vinegar, honey and salt. Let sit for 2 hours.
• Whisk in yolks, zest and juice. Place in double boiler and cook over simmering water, stir constantly until mustard thickens.
• Transfer to glass container. Let cool cap and refrigerate. IT IS NOT SUITED FOR HOT WATER BATH CANNING. Use within 6 weeks.

ROOT VEGETABLES WITH LEMON-DILL GLAZE

Steps:

• Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost up to the bottom of the basket. Bring to a boil over medium heat.
• Add carrots, parsnips, turnips and onion. Cover and cook 10 minutes or until vegetables are just tender,.
• Combine remaining ingredients in a small bowl. Mix until cornstarch is dissolved.
• Remove vegetables, discard water, and return vegetables to saucepan (without the steamer basket) over medium heat.
• Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.

ROASTED ROOT VEGETABLES WITH MUSTARD

Steps:

• Preheat oven to 375°F.
• Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
• Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
• Let stand 10 minutes and spread in one layer in large baking dish.
• Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
• Try not to break vegetables when turning.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.

ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE

Steps:

• Set oven to 400°F.
• Grease a large baking sheet/pan.
• Mix all the veggies with olive oil and garlic (if using) to coat well.
• Season with salt and pepper.
• Place on the baking pan.
• Roast in oven for about 30-35 minutes, or until tender.
• To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
• Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
• Garnish with fresh herbs if desired.
• Delicious!

ROASTED VEGETABLES WITH LEMON AND GARLIC (BRIAM)

Steps:

• Preheat oven to 250°F (it says 2500!, I think it was a typo).
• Spread half of the tomatoes in an oiled roasting pan.
• Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
• Mix the garlic and parsley together and sprinkle over the vegetables.
• Top with remaining tomatoes.
• Pour oil over the top to coat and sprinkle with lemon juice.
• Bake for 1 1/2- 2 hours, adding a little water if necessary.